03-15-2005, 02:10 PM
1/2 cup margarine
1 cup carrots, 1/8-inch cubes
1/2 cup celery, 1/8-inch cubes
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese, cut into small cubes
1 tablespoon fresh parsley, chopped fine
Diced tomatoes or diced jalapeño chiles (for garnish)
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and sauté until soft but not brown. Add flour (see note) and stir to combine. Cook until mixture begins to turn a light-brown color.
Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed.
Add half-and-half, being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapeños, if desired.
NOTE: Houston's did not provide the amount of flour needed for the roux in this recipe. I would probably add about 1/4 to 1/2 cup flour.
1 cup carrots, 1/8-inch cubes
1/2 cup celery, 1/8-inch cubes
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese, cut into small cubes
1 tablespoon fresh parsley, chopped fine
Diced tomatoes or diced jalapeño chiles (for garnish)
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and sauté until soft but not brown. Add flour (see note) and stir to combine. Cook until mixture begins to turn a light-brown color.
Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed.
Add half-and-half, being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapeños, if desired.
NOTE: Houston's did not provide the amount of flour needed for the roux in this recipe. I would probably add about 1/4 to 1/2 cup flour.